Then, out came the BLOCK of DRY ICE. After figuring out that a little blender wouldn’t budge this baby, I took it out back and with a mallet pounded the heck of it…then, placed it in the blender:

MISTAKE #1 (too cold for the blender)

then poured about 1/4 of the pumpkin in over the blender.

and learned…the ice is so cold that it already bonded back into little blocks and the pumpkin mixed conglomerated together quickly.

But stir I did, and as I remembered from parties in my youth, the bubbles, the froth, the steam made it SO MUCH FUN….so I added more ice and hit “pulse”

MISTAKE #2 (GAS BLOWS!)

Yep…if I hadn’t had my hand on the lid, it would have sailed to the moon.

After a spell I realized it would have been better to not use the blender at all and only add the mixture bit by bit.

homemade pumpkin latte

The steam however, felt so much fun

…I even added a glob into a mug that had some coffee in it, making a pumpkin late a la “rooter” froth-ness…

THIS ROCKED! A steamy, spicy moon rock.

I yelped, feeling like a kid in a smoking candy store, and called out. Yep DRY ICE demands a community people. The bubbles, the steam, the little reaction.

Then I served up the piece de resistance…the dry ice pumpkin vegan whiskey pots.

At the bottom of the glass a little whiskey,

then the ice cream…

and walnuts and drizzle of agave and spices on top.

OUTTA THIS WORLD.

SOME serious autumn vegan grubbing!

I challenge you to make your own ice cream soon. This version, completely vegan, tasted like a gourmet dish to be served Top Chef style. Bubbly, yet spicy…autumn pop rocks dancing on the back of the tongue.